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This versatile dressing is made with hoisin sauce, garlic, and red wine vinegar.
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Get Vegan Pie Dough Recipe from Food Network
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Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola and brushes them with homemade barbecue sauce before grilling them.
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This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Julia Reed and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
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Ranch dressing and Creole seasoning give this recipe for coleslaw dressing a bit of kick.
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Get Hot Orange Toddy Recipe from Food Network
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This creamy pumpkin spice martini, made with pumpkin liqueur, spiced rum, and half-and-half, is the perfect cocktail for Thanksgiving or festive holiday parties.
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Apple coffee cake recipe made with Bisquick baking mix, with brown sugar streusel topping.
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Apple pie brings back such wonderful memories of making them with my Mother and Grandmother. In trying to do a fresh take on a traditional dessert, I thought...
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A sweet, dark brown barbecue sauce for pork, beef, or just about anything on the grill goes together quickly, and has a complex, sweet and tangy flavor with overtones of molasses, brown mustard, honey, and Asian sauces. This recipe makes a big batch.